recipes Archives - Page 15 of 62 - Feathers in Our Nest

Whole Wheat White Cheddar Rosemary Scones

March 25, 2014 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

I love scones of any kind, but I have usually made the sweet variety. Venturing into savory scones, I decided to make some that incorporated a few of my favorite flavors: rosemary and cheese!

I served these scones warm from the oven with roasted chicken, gravy, and vegetables. They were a perfect addition to the meal, though they threatened to steal the show! The next day, I made chicken salad and served it on these scones, which was a fantastic combination.

The rosemary flavor comes through in a beautiful way, and these scones will complement so many different dishes.

adapted from here

Whole Wheat White Cheddar Rosemary Scones

Cook time

18 mins

Total time

18 mins

Author: Aliesha @ Feathers in Our Nest

Serves: 8

Ingredients

2 cups whole wheat flour, freshly ground
½ tsp. sea salt
¼ tsp. black pepper
2 tsp. dried rosemary
1 Tbsp. baking powder
6 Tbsp. cold butter, cut into pieces
½ cup freshly grated white cheddar cheese
½ cup milk + 2 Tbsp. milk or cream (I used whole milk)

Instructions

Grind wheat in the WonderMill.
Preheat your oven to 425 degrees.
In a large mixing bowl, combine flour, salt, pepper, rosemary, and baking powder.
Cut in butter and cheese using a pastry cutter, until pieces of butter are well combined.
Pour in milk and stir just until mixture comes together.
On a baking sheet lined with a silicone mat or parchment paper, pat dough into a circle that is 8 inches across. Using a sharp knife, cut into 8 equal pieces.
Bake for 18 minutes until golden brown. Cool slightly, then serve with butter!

Enjoy!

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Perfect Hard-Boiled Eggs

March 18, 2014 by Aliesha

I love snacking on hard-boiled eggs (healthy and frugal!), but sometimes it feels like they can really “put up a fight” when trying to peel them! I’ve learned a few simple tricks for making the process easier.

One important thing to do is use older eggs rather than fresher ones. You can test eggs by placing them in a bowl of water. If they sink to the bottom, they are really fresh. If they float to the top, they are bad. But if they bob a little bit or lift slightly off the bottom on one end, they are perfect for hard-boiling! The reason this is the case is because the air pocket inside the eggs grows as they age. (This affects ease of peeling!)

Here is my method for “Perfect Hard-Boiled Eggs”!

Place eggs in a saucepan and cover with cold water.

Bring water to a boil, then immediately remove the pan from the heat and cover.

Set timer for 15 minutes.

When 15 minutes has elapsed, rinse eggs in cold water several times until they have cooled slightly.

Fill the pan with very cold water and let eggs sit in the water until cool.

Refrigerate, then peel.

Now, I know everyone makes hard-boiled eggs differently… so what’s your method?

Fried Green Tomatoes

March 11, 2014 by Aliesha

When Tad and I went on our honeymoon to Charleston, SC, we enjoyed eating at tons of amazing restaurants. It was so much fun to try new foods and restaurants every day! One of the dishes we still talk about was a BLFGT from an adorable cafe near Rainbow Row. A BLFGT is a bacon, lettuce, and fried green tomato sandwich!

I am not usually crazy about tomatoes on my sandwiches, but BLFGTs are quite delicious! Fried green tomatoes are quick and easy to make, and they really jazz up an otherwise ordinary BLT.

Fried Green Tomatoes

Author: Aliesha @ Feathers in Our Nest

Recipe type: Side Dish

Ingredients

¼ cup cornmeal, freshly ground
¼ cup whole wheat flour, freshly ground
1 Tbsp. olive oil
1½ tsp. salt
1 tsp. pepper
1 egg
¼ cup buttermilk
green tomatoes

Instructions

Grind cornmeal in WonderMill; set aside. Grind wheat in WonderMill; set aside.
In a small frying pan, heat olive oil over medium-high heat.
In a shallow bowl, combine cornmeal, flour, salt, and pepper.
Crack egg into another bowl and whisk.
Pour buttermilk into a third bowl.
Slice tomatoes, then dip each one in this order: 1) egg, 2) buttermilk, 3) cornmeal/flour mixture
Pan fry tomatoes in olive oil, turning once.
Lay cooked tomatoes on paper towels, and then serve.